Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe

If you love buttery, melt-in-your-mouth cookies filled with creamy, caramel-like sweetness, then you’re going to adore this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe. I absolutely love how this recipe brings a taste of Peru right into the kitchen, combining tender vanilla shortbread cookies with luscious manjar blanco — a rich dulce de leche that’s just the right amount of dreamy. Trust me, once you try these alfajores, they’ll become your new favorite indulgence to bake and share.

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Ingredients You’ll Need

These ingredients work together to create two main components: the luxurious manjar blanco and the delicate vanilla shortbread cookies that hold it all together. I recommend grabbing the freshest vanilla you can find — vanilla paste or extract makes a noticeable difference here.

• Sweetened condensed milk: This is the heart of manjar blanco, turning into a creamy caramel with slow baking.
• Cinnamon stick (optional): Adds a lovely warm note to your manjar blanco if you’d like a subtle twist.
• Kosher salt: Just a pinch enhances the flavors and balances the sweetness.
• All-purpose flour: Gives structure to your shortbread cookies without overpowering their tender crumb.
• Corn starch: Helps make the cookies extra tender and melt-in-your-mouth soft.
• Powdered sugar: Used in the dough for delicate sweetness and dusting the final treats.
• Unsalted butter: The real MVP — good quality butter at room temp ensures rich flavor and the perfect cookie texture.
• Vanilla extract or paste (optional): Brings out that signature vanilla aroma and depth.
• Egg yolk (optional): Adds richness and helps bind the dough.

Variations

I love that this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe is so versatile. You can easily tweak it to suit your taste or dietary needs. Over time, I’ve discovered a few fun twists that keep this classic fresh whenever I bake it.

• Mini Alfajores: I once made these with a 1 ½-inch cookie cutter for bite-sized morsels perfect for parties — everyone loved how cute and dainty they looked!
• Chocolate Variation: You can add a tablespoon of cocoa powder to the cookie dough for a subtle chocolatey note that pairs beautifully with the manjar blanco.
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend and reduce the cornstarch slightly; just watch your dough’s texture and adjust as needed.
• Spiced Manjar Blanco: Try infusing the manjar blanco with a star anise or cardamom pod instead of cinnamon for a surprising aromatic touch.

How to Make Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe

Step 1: Make the Creamy Manjar Blanco

This step is such a game-changer — baking the sweetened condensed milk gently in a water bath transforms it into luscious, golden manjar blanco. I always remind myself not to rush this process because it totally pays off. Set your oven to 400°F and pour the condensed milk into a small baking dish, cover tightly with foil, and nestle it inside a larger dish filled halfway with water. Keep an eye on the water level around 45 minutes so it doesn’t dry out. After about an hour to 1 hour 15 minutes, your manjar blanco will have thickened and darkened into caramel heaven. Let it cool so it’s easier to whisk smooth — you want it silky with no lumps.

Step 2: Whip Up the Vanilla Shortbread Dough

Once your manjar blanco is resting, start on the cookies. Begin by whisking together the flour, cornstarch, powdered sugar, and salt so they’re perfectly blended. Then cream your butter and vanilla until fluffy — I love how this part smells like vanilla candy. Adding the egg yolk next helps bring everything together beautifully. Slowly add your dry ingredients and mix gently so your flour doesn’t fly everywhere. The dough will come together in about a minute; you’ll want to gather it into a ball and flatten into a disk before chilling it in plastic wrap for at least an hour. Trust me, that chill is crucial for getting those tender, delicate cookies.

Step 3: Roll, Cut, Chill, and Bake the Cookies

Once chilled, roll the dough between parchment sheets to avoid sticky messes — if it’s still too firm, I usually let it sit a few minutes to soften just a little. Cut your cookies with a 3-inch cutter, or smaller if you want bite-sized treats. Transfer them carefully to a parchment-lined baking sheet; I find using an offset spatula here saves me from breakage. Pop the tray back in the fridge for 10 minutes to firm up before baking. They’ll bake for about 11–13 minutes, and here’s a tip: watch for cookies to feel firm but with no browning — that’s exactly the delicate shortbread texture you want. Let them cool completely on the baking sheet to set perfectly.

Step 4: Assemble Your Alfajores

This is my favorite part! Flip half of the cookies over and dollop (or pipe) a generous amount of manjar blanco onto each. If you don’t have a piping bag handy, a butter knife works fine to spread gently — just be delicate because the cookies are fragile. Top with the remaining cookies, pressing lightly to sandwich the filling. Lastly, roll the edges in sifted powdered sugar for that classic alfajores finish — it’s like a gentle sweet hug around every bite.

How to Serve Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe

Garnishes

For me, the classic dusting of powdered sugar around the edges is enough to bring elegance and sweetness, but sometimes I sprinkle a pinch of finely ground cinnamon or cocoa powder over the tops for a little extra flair. A tiny edible flower petal can make these treats feel extra special when serving guests.

Side Dishes

I love pairing alfajores with a warm cup of coffee or a spiced chai tea — the creamy richness of the cookies complements warm beverages so well. For a light brunch, they go beautifully alongside fresh fruit and a cheese platter to balance sweetness and texture.

Creative Ways to Present

If I’m hosting a party, I like to stack these alfajores on a tiered dessert stand or arrange them in little parchment cups like mini cupcakes. Wrapping each cookie sandwich individually in wax paper tied with twine makes a charming gift or party favor. For holidays, adding edible gold leaf to the tops adds a luxe touch that wows every time.

Make Ahead and Storage

Storing Leftovers

These alfajores keep beautifully at room temperature in an airtight container for 3 to 5 days. My family usually gobbles them up quickly, but if you have leftovers, just be sure they’re stored somewhere cool and dry so the cookies stay crisp and the filling stays creamy.

Freezing

I’ve frozen the cookies before assembling — I wrap the dough tightly and freeze for up to 2 months. When I’m ready, I roll and bake them fresh. You could even freeze assembled alfajores, but keep in mind the texture might change slightly, so I prefer freezing the cookies alone.

Reheating

If you want to freshen up leftover cookies, warming them briefly (for 5-10 seconds) in the microwave supports a tender bite, but avoid overheating — manjar blanco can soften too much and lose its charm.

FAQs

Final Thoughts

I discovered this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe years ago, and it quickly became my go-to when I want something that’s both sophisticated and comforting. Each bite takes me back to sharing afternoon treats with friends and family, with sweet flavors that linger just right. I hope you enjoy baking and sharing these as much as I do — they’re pure happiness in cookie form, and honestly, once you try them, you’ll be hooked too.

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